I have been asked to make a whipped cream icing wedding cake. Two-tier, not huge. I cannot talk the bride out this choice. The cake will be refrigerated and it is a small, indoor reception. My problem is I have never piped whipped cream icing and am not familiar with its properties. Can I pipe in detail? Should I pipe using royal icing instead? Can I color as usual? Any help/suggestions will be greatly appreciated.
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7/4/12 at 7:24am